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Ingredients
  • 1 (2-lb.) butternut squash, peeled and cut into ½-in. cubes
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • ½ cup dried green lentils
  • ½ teaspoon cumin
  • ½ teaspoon red wine vinegar
  • 2 cups arugula
  • 1 tablespoon crumbled feta cheese
  • 2 tablespoons All-Purpose Tahini Dressing
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